Baked Chicken Ricotta Pasta Recipe You’ll Love

Introduction

Are you searching for a dinner that’s both incredibly comforting and surprisingly wholesome? In today’s fast-paced world, finding a meal that satisfies your craving for creamy indulgence without sacrificing your health goals can feel like a culinary quest. Look no further than this Creamy Ricotta Chicken Pasta recipe. It masterfully combines tender chicken bites, velvety ricotta cheese, and perfectly cooked whole wheat pasta for a satisfying and wholesome meal that’s perfect for any night of the week. The optional addition of nutrient-rich spinach or kale brings a delightful boost of vitamins and minerals, while a thoughtful blend of Italian seasoning and garlic infuses the entire dish with a rich, aromatic depth of flavor. This isn’t just a pasta dish; it’s a symphony of textures and tastes that will quickly make it a go-to in your recipe repertoire, whether you’re a seasoned cook or just starting out.

Ingredients

Gathering your ingredients is the first exciting step towards creating this delightful pasta dish. The quality of your ingredients will truly make this recipe sing, so opt for fresh whenever possible!

• 1 lb boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces. Chicken thighs offer a richer flavor and stay more moist. For a vegetarian option, substitute with firm tofu or chickpeas.
• 8 oz whole wheat pasta: Penne, rotini, or farfalle work beautifully. Whole wheat pasta adds fiber and a slightly nutty flavor. Use your favorite pasta shape if whole wheat isn’t available.
• 1 tbsp olive oil: For sautéing. Extra virgin olive oil will lend a lovely fruity note.
• 1 medium onion: Finely chopped. A yellow or sweet onion offers a pleasant sweetness. Shallots are a more delicate alternative.
• 3 cloves garlic: Minced. Fresh garlic provides the most potent flavor. Garlic powder can be used in a pinch (about 1 tsp).
• 1 ½ cups low-sodium chicken broth: Or vegetable broth for a vegetarian option. The broth adds moisture and a savory foundation.
• 1 cup whole milk ricotta cheese: Opt for whole milk for the creamiest texture. Part-skim will work but may be slightly less rich. For a dairy-free version, consider a cashew-based ricotta.
• ½ cup grated Parmesan cheese: Adds a salty, umami depth. Pecorino Romano is a sharper, saltier alternative.
• 1 tsp dried Italian seasoning: A blend of oregano, basil, thyme, and rosemary. If you don’t have a blend, use a mix of these individual herbs.
• Salt and freshly ground black pepper: To taste. Start with ½ tsp salt and ¼ tsp pepper and adjust as needed.
• Optional: 2 cups fresh spinach or kale: Roughly chopped. Spinach wilts quickly, while kale needs a bit more time to soften. This adds a vibrant color and a nutritional punch.
• Optional: Red pepper flakes: For a hint of heat. A pinch is usually enough to provide a gentle warmth.

Timing

This recipe is designed for efficiency, making it a perfect weeknight wonder. Most pasta dishes take around 30-45 minutes from start to finish. This Creamy Ricotta Chicken Pasta comes in at an estimated 40 minutes total, which is well within the average range, with a prep time of about 15 minutes and a cook time of around 25 minutes. This allows you to get a delicious, home-cooked meal on the table without spending hours in the kitchen.

Instructions

Let’s get cooking! Follow these simple steps for a restaurant-worthy pasta dish.

Step 1: Prep the Chicken

First things first, let’s get your chicken ready. If you haven’t already, dice your chicken breasts or thighs into uniform, bite-sized pieces. This ensures they cook evenly and are easy to manage in every forkful. Season them generously with salt and freshly ground black pepper. Some folks even like to toss them with a little bit of the Italian seasoning before cooking for an extra layer of flavor.

Step 2: Cook the Pasta

While your chicken is resting, bring a large pot of salted water to a rolling boil. Add your whole wheat pasta and cook according to package directions until al dente – that means it should still have a slight bite to it. We don’t want mushy pasta! Once cooked, reserve about 1 cup of the starchy pasta water before draining. This magical liquid will help create a silky sauce later on. Don’t forget to drain the pasta thoroughly.

Step 3: Sauté the Aromatics

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add your seasoned chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet – those browned bits are packed with flavor! Add the chopped onion to the same skillet and cook until softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 4: Combine and Simmer

Pour the chicken broth into the skillet with the onions and garlic, scraping up any browned bits from the bottom of the pan. Bring the broth to a gentle simmer. Stir in the Italian seasoning, and if you’re using them, add the optional red pepper flakes for a touch of heat. Let this simmer for about 5 minutes to allow the flavors to meld together.

Step 5: Add Ricotta and Greens

Reduce the heat to low. Stir in the whole milk ricotta cheese and the grated Parmesan cheese until the ricotta is smooth and well combined with the broth, creating a creamy base. If the sauce seems too thick, gradually add a splash or two of the reserved pasta water until it reaches your desired consistency. If you’re adding spinach or kale, stir it in now and let it wilt into the sauce, which should only take a minute or two for spinach, or a few minutes more for kale.

Step 6: Toss and Serve

Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Gently toss everything together until the pasta and chicken are evenly coated in the creamy ricotta sauce. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and perhaps a sprinkle of fresh parsley if you have it on hand.

Nutritional Information

While exact nutritional values can vary based on ingredient brands and exact portion sizes, a typical serving of this Creamy Ricotta Chicken Pasta is approximately:

• Calories: 450-550 kcal
• Protein: 30-40g
• Fat: 15-25g (depending on ricotta and oil usage)
• Carbohydrates: 35-45g (depending on pasta type and portion)
• Fiber: 5-10g (especially if using whole wheat pasta and greens)

(Note: These are estimates. For precise information, it’s recommended to use a nutritional calculator with your specific ingredients.)

Healthier Alternatives

Looking to lighten up this delicious dish without sacrificing flavor? Here are some wonderful swaps:

• Pasta: While whole wheat is a great start, consider using legume-based pasta (like lentil or chickpea pasta) for an extra protein and fiber boost. Zucchini noodles (zoodles) or spaghetti squash are fantastic low-carb alternatives.
• Ricotta: Opt for part-skim ricotta cheese if you’re conscious of fat intake. Blending silken tofu with a touch of lemon juice and nutritional yeast can mimic a ricotta texture for a dairy-free and lower-fat option.
• Chicken: Leaner cuts of chicken like chicken breast are naturally lower in fat. For plant-based protein, consider serving this sauce over cannellini beans or white beans.
• Greens: Load up on extra spinach, kale, or even add some broccoli florets or peas for extra vitamins and fiber.
• Oil: Use a minimal amount of olive oil for sautéing, or consider sautéing vegetables in a splash of broth or water.

Serving Suggestions

This Creamy Ricotta Chicken Pasta is a complete meal on its own, but it pairs beautifully with a few additions to round out your dining experience. Serve it alongside a crisp, green salad tossed with a light vinaigrette to add a refreshing contrast. A side of crusty, whole-grain bread is perfect for sopping up any extra sauce. For a more substantial meal, consider a side of roasted asparagus or steamed green beans. A sprinkle of fresh basil or parsley just before serving adds a pop of color and freshness.

Common Mistakes to Avoid

Even the most experienced cooks can make a few slip-ups. Here are some common pitfalls to steer clear of:

• Overcooking the pasta: Pasta cooked beyond al dente can become mushy and lose its appealing texture when mixed with sauce. Always undercook slightly, as it will finish cooking in the sauce.
• Not salting pasta water: This is a cardinal sin in pasta cooking! Properly salted water seasons the pasta from the inside out, making a huge difference in the final flavor. It should taste like the sea.
• Not reserving pasta water: As mentioned, pasta water is liquid gold. It helps emulsify the sauce, making it smooth and creamy, and preventing it from becoming too thick or oily.
• Using low-quality ricotta: A good quality whole milk ricotta cheese makes a noticeable difference in the creaminess and overall flavor of the sauce.
• Burning the garlic: Garlic can go from fragrant to bitter very quickly. Add it towards the end of sautéing aromatics and cook just until fragrant.

Storing Tips

Leftovers of this delicious pasta can be stored for a few days. Ensure the pasta has cooled down completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Microwaving is also an option, but be sure to stir halfway through to ensure even heating and to prevent the sauce from becoming oily.

Frequently Asked Questions

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